TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	round steak	453.592	grams	None
	prosciutto	4.0	slices	None
	genoa salami	6.0	slices	None
	bread crumbs	108.0	milliliters	None
	parsley	15.0	grams	None
	romano cheese	25.0	grams	None
	olive oil	4.0	Tbsps	None
	garlic	3.0	cloves	None
	marinara sauce	1.47	liters	None
	red wine	120.0	milliliters	None

round steak

Qty: 453.592

Metric: grams

Price: None

prosciutto

Qty: 4.0

Metric: slices

Price: None

genoa salami

Qty: 6.0

Metric: slices

Price: None

bread crumbs

Qty: 108.0

Metric: milliliters

Price: None

parsley

Qty: 15.0

Metric: grams

Price: None

romano cheese

Qty: 25.0

Metric: grams

Price: None

olive oil

Qty: 4.0

Metric: Tbsps

Price: None

garlic

Qty: 3.0

Metric: cloves

Price: None

marinara sauce

Qty: 1.47

Metric: liters

Price: None

red wine

Qty: 120.0

Metric: milliliters

Price: None

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Instructions

Step 1: Pound the beef between two sheets of plastic wrap with a meat tenderizer mallet until about to inch thick being careful to prevent holes or tears in the meat. Any holes that do happen can be patched with a piece of prosciutto or salami during the next step.

Ingredients:

• prosciutto
• salami
• beef
• meat
• wrap

Equipment:

• meat tenderizer
• plastic wrap

Step 2: Place the prosciutto and salami in a single layer over the beef. If there are any holes or thin places in the beef, make sure to place the meat over those areas.

Ingredients:

• prosciutto
• salami
• beef
• meat

Step 3: Spread the breadcrumbs over the salami in an even layer leaving an inch on all sides to make rolling the meat easier.

Ingredients:

• breadcrumbs
• salami
• spread
• meat

Step 4: Sprinkle the cheese over the breadcrumbs and drizzle 2 tablespoons of the olive oil over all.

Ingredients:

• breadcrumbs
• olive oil
• cheese

Step 5: Carefully fold the edges over and begin to roll the beef. Tie the roll in several places with kitchen twine and gently rub the outside of the roll with the remaining oil.

Ingredients:

• beef
• roll
• cooking oil
• dry seasoning rub

Equipment:

• kitchen twine

Step 6: Heat a non-stick skillet over medium high heat. With the aid of tongs, sear the roll all over, including the ends, until nicely browned all over. While the meat is browning, heat the marinara sauce, garlic and wine in a Dutch oven or pan large enough to hold the size of the roll.

Ingredients:

• marinara sauce
• garlic
• meat
• roll
• wine

Equipment:

• dutch oven
• frying pan
• tongs

Step 7: Place the browned braciole in the sauce and bring to a gentle simmer. Cover and braise, over low heat until tender. The braciole in the photograph took 3 hours until a fork inserted into the meat slid in easily.

Ingredients:

• sauce
• meat

Step 8: When tender, carefully remove the beef roll from the sauce and set on a platter.

Ingredients:

• sauce
• beef
• roll

Step 9: Let the roll cool for about 5-10 minutes and remove the string. Slice the braciole and serve with pasta or gnocchi with the sauce over the top and plenty of parmesan cheese.

Ingredients:

• parmesan
• gnocchi
• pasta
• sauce
• roll